Got up before the sun for my 1st pork butt and snake attempt. Made a 2+2 snake with kingsford blue, sprinkled in some small lump for burn assurance. Cherry and apple chunks on top of snake. 10lb pork butt rubbed with GOSP and a bit of cajun spice for color. Used 15 lit charcoals to start snake and added pan of hot water ( next time drip beans!
@1buckie ). Ran vents wide open until the 2hr mark then closed bottom and top vents to 3/4 open. Lid and grate thermometers were both reading right at 300, I'm shooting for 240 - 275 grate temp. Here's the pics. I'll update throughout the cook.
The Butt
The Snake
Counter clockwise for pork
Waiting for sunrise